Vaalachi Rassa Bhaaji Recipe - Maharashtrian Style Aloo And Vaal Sabzi
Vaalachi Rassa Bhaaji Recipe is a Maharashtrian dish made using ‘Kadve Vaal’ and coconuts. Kadve vaal are referred to as ‘field beans’ in English. We get different types of vaal in India, like Kadve Vaal (bitter field beans), Goade Vaal (dalimbi / sweet field beans), Surati Vaal, Pavta, etc.
Ingredients
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1 1/2 cups Vaal Beans
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sprouted and peeled
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1 Potato (Aloo)
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1 Onion
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finely chopped
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1/2 Tomato
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finely chopped
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1/2 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Red Chilli powder
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1 teaspoon Kashmiri Red Chilli Powder
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bedgi chilli powder
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1 teaspoon Garam masala powder
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To be roasted
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2 teaspoon Oil
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1/2 Onion
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thinly sliced
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3/4 cup Fresh coconut
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grated
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2 cloves Garlic
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1/4 inch Ginger
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For The Tempering
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2 tablespoons Oil
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/4 teaspoon Asafoetida (hing)
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1 sprig Curry leaves
Instructions
Step 1
To begin making the Vaalachi Rassa Bhaaji Recipe, we need to start the process two night previous to the time of making it
Step 2
First, soak the dried vaal overnight in sufficient water
Step 3
The next morning, drain out all the water and wash them again in some clear water
Step 4
Drain out all of this water too and keep them covered in a vessel till nightfall or tie them up in a clean cotton or muslin cloth and place in a covered vessel till nightfall
Step 5
Try placing the vessel in a warm place
Step 6
This will help them sprout well
Step 7
Remove the sprouted vaal from the cloth and now soak them again in sufficient water, overnight
Step 8
This will help in the loosening of the vaal peels easily the next morning
Step 9
Next morning, peel all the vaal and set aside
Step 10
First heat oil in a heavy bottomed pan
Step 11
When it heats up, add the sliced onions and saute till they turn soft and translucent
Step 12
Add the grated coconut and roast till a little browned
Step 13
Now add the garlic and ginger and roast with the coconut for just a minute or two
Step 14
Remove the mixture from heat and set aside to cool
Step 15
Grind it using sufficient water to get a smooth paste
Step 16
Chop the onion, tomato finely and set aside
Step 17
Peel and cube the potatoes and immerse in clean water till further use
Step 18
In the meantime, heat a saucepan and add the oil for tempering to it
Step 19
When the oil heats up, add the mustard seeds
Step 20
As soon as they splutter add the asafoetida and the curry leaves and mix
Step 21
Add the chopped onions and saute till they turn translucent
Step 22
Now add the turmeric powder, red chilli powder and saute
Step 23
Cook for about a minute
Step 24
Add the cubed potatoes and mix well
Step 25
Add sufficient water to immerse the potato cubes and cook covered for 5-7 minutes
Step 26
Now add the peeled sprouted vaal
Step 27
Mix well and add some more water if required, to cook the potatoes and vaal
Step 28
Keep stirring occasionally
Step 29
When the potatoes are half cooked, add the chopped tomato and mix well
Step 30
Cook covered stirring occasionally
Step 31
When the potatoes and vaal are well cooked, add the garam masala powder, ground paste of coconut and salt to taste
Step 32
Here care should be taken to see that neither are the vaal half cooked, nor over cooked
Step 33
Add some water if required to get a gravy of medium consistency
Step 34
Bring to a boil and then simmer on low heat for few more minutes
Step 35
Check seasoning and switch off the heat and transfer to a serving bowl
Step 36
Serve Vaalachi Rassa Bhaaji Recipe along with Steamed Rice and Lauki Raita for your everyday meal
Step 37
You can also serve it with Bhakri and Lehsuni Dal